Heat the olive oil in a large non-stick saucepan and sauté the onion, garlic and sliced peppers for 4–5minutes until they start to soften

Add all the remaining ingredients and mix together thoroughly. Bring to the boil, then reduce the heat and simmer uncovered for 20 minutes.

At this stage you can serve the chilli as Chilli Beans on Toast or Vegetarian Chilli Pasta (remember to hover your hand over your plate for portion size)

To make the Vegetarian Chilli Filo Pie, spoon the cooked chilli into a large pie dish or individual small ovenproof ramekins

Take one sheet of filopastry at a time and scrunch it up into a ball. Pop the balls on top of your pie(s), sprinkle with a tiny drizzle of olive oil and bake in a hot oven for 10 minutes, until the pastry has browned and the filling is piping hot (it doesn’t take long to cook because the filo pastry is so light and thin)Get the recipe

From The Bikini Promise, by Sally Bee. Published by Kyle Books, priced £14.99Photography by Clare Winfield